There’s nothing quite like the smell of freshly baked cookies wafting through the house, especially when it’s a batch of these Peppermint Chocolate Chip Cookies.
These delightful treats combine the richness of semi-sweet chocolate, the refreshing zing of peppermint, and a soft, buttery cookie base.
They’re perfect for the holidays or any time you want to add a little festive cheer to your baking. Even kids will love these cookies, and they’re a breeze to make!
Contents
What You’ll Need for This Recipe
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup mint chocolate chips
Pro Tips
Chill the Dough: If you want thicker cookies, chill the dough for 30 minutes before baking.
Even Baking: Rotate your baking sheet halfway through the bake time to ensure even baking.
Add Some Festive Flair: Sprinkle crushed candy canes over the cookies before baking for a festive touch.
Measure Accurately: Scoop flour with a spoon into your measuring cup and level it with a knife to avoid dense cookies.
Kid-Friendly Tip: Let your kids mix in the chocolate chips—they’ll love being part of the process!
Tools You’ll Need
Mixing bowls (large and medium)
Electric mixer or hand whisk
Measuring cups and spoons
Baking sheet
Parchment paper
Wire cooling rack
Wooden spoon or spatula
Substitutions and Variations
Dairy-Free: Use vegan butter and dairy-free chocolate chips.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Extra Minty: Add crushed peppermint candies or Andes mints instead of mint chocolate chips.
Dark Chocolate Twist: Replace semi-sweet chocolate chips with dark chocolate for a richer flavor.
No Peppermint Extract: Use almond extract for a different twist.
Make-Ahead Tips
Prepare the cookie dough up to two days in advance and store it in the fridge. Let it come to room temperature for 10-15 minutes before baking.
Instructions
Yield: About 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Cuisine: American
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Wet Ingredients: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until smooth. Add the egg, vanilla extract, and peppermint extract, and beat until well combined.
Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Fold in the Chocolate Chips: Gently fold in semi-sweet and mint chocolate chips.
Scoop and Arrange: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
Cool: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Leftovers and Storage
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies or dough balls for up to 3 months. Bake frozen dough directly for a few extra minutes.
Conclusion
These Peppermint Chocolate Chip Cookies are the ultimate treat for the holiday season—or any time you need a little extra sweetness in your life.
Your family will love them, and they’re bound to become a household favorite. Don’t forget to leave a review and let us know how they turned out for you. Happy baking! 😊
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